BROWNING PRODUCED BY HEATING FRESH PORK .1. RELATION OF BROWNING INTENSITY TO CHEMICAL CONSTITUENTS AND PH

被引：12

作者：

PEARSON, AM

SPOONER, ME

WEST, RG

HARRINGTON, G

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00078.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：177 / &

共 15 条

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BRADY, DE .

[4]

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[5]

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[7]

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[8]

KENDALL MG, 1955, RANK CORRELATION MET, P8

[9]

REGIER L. W., 1956, FOOD RES, V21, P630

[10]

SHARP J. G., 1957, Journal of the Science of Food and Agriculture, V8, P14, DOI 10.1002/jsfa.2740080103